Truciolotti pasta with fresh spinach, chamois meat and summer black truffle

/Truciolotti pasta with fresh spinach, chamois meat and summer black truffle
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Truciolotti pasta with fresh spinach, chamois meat and summer black truffle

  • CourseMain Course
  • Preparation20'
  • Difficultyeasy
  • Calories500 - 600
  • ActivityRun F 64’ M 47’
  • Persons4

Ingredients

400 gr Truciolotti pasta

200 gr minced chamois meat

100 gr fresh spinach

40 gr summer black truffle

1 garlic clove unpeeled

extra virgin olive oil to taste

salt and pepper to taste

Preparation

Cook the Truciolotti pasta in salted boiling water

In a non-stick pan make a sauté with olive oil, garlic clove and the minced meat; add salt and pepper.

Wash and spin dry the spinach to remove all excess water, then cut off their stems.

Drain the pasta and sauté with the chamois meat sauce.

Add the spinach (seasoned with oil, salt and pepper), transfer the pasta on a serving plate and top with summer black truffle cut into tiny layers.

Other

Chef

Wine CouplingWhite Pinot